Little Falls transcript., 1887-04-15
HOUSEHOLD HINTS.
ERYIJT CAKE

FRUIT CAKE.
Two cups of chopped dried apples
soaked over night in water, next morn
ing add three cups of molasses,
one teaspoonful each of cinnamon,
allspice and nutmeg; let it cook slowly
two hours; when cool add four eggs,
teaspoonful of soda and two of baking
powder; flour to make a stiff batter.
This will make two loaves.
LEMON CUSTARD PIE.
One grated lemon, one and one-halt
cups of water, one and one-half cups
of sugar, two teaspoonfuls of flour.
four eggs, whites Of three for top Of
pie.
ORANGE PIE.
Grated rind and juice of one orange,
two eggs, one-half cup OF sugar. Bake
with one crust.
MATELOTE OF EGGS.
Pour into stew-pan quart Of
water, the juice of a lemon, add a
bunch Of mixed herbs, an onion, a
Glove of garlic, salt, pepper and spice;
let them boil five minutes; take out the
seasoning with a skinner; poach in
the liquor some eggs one after another;
take them out sin ely and drain them
Dress them in dish upon some toasted
! bread. Let the water boil little, and
then add while stirring it a piece OF
fresh butter the size of two eggs rolled
in a spoonful of flour: strain this
sauce over the eggs and serve.
FORCED EGGS.
uR ~r,.o hand o1E H., ol !,
and cut them in half; take out the
yolks, which put into large dish with
q quarter of a pound of fresh butter.
chopped fine herbs, little salt and
grated nutmeg, and small quantity
| Of bread crumb soaked in milk. and
| beat up the whole together. With this
stutfing fill the hard whites of the eggs,
put them in a buttered pie-dish and
upon them layer of stutfing; set them
in the oven that is brisk for quarter
of an hour, and serve. Boiled cod an
mashed potatoes, seasoned, are also
good stuhing for forced eggs.
! MATAGORDA EGGS.
| Beat to froth the whites of six eggs
which have been seasoned as for an
omelette; pour this froth into butter
ed baking tin and pour across it five or
six spoonsful of good cream; drop into
it, at equal distances, the yolks whole;
bake it Immediately. but not too brisk
ly. Serve the moment it is done.
OMILETTE, WITH ONION.
Chop finely some onions or shallots
and fry them iii oil or butter; when
done add little milk, salt and pepper
mix the above with some beaten eggs
and fry into an omelette. according te
the recipe for plain omelette given in
the '"The Household'' recently. Herbs
or vegetab bles for omelette should gent
ly fry or simmer in the oil or butter
until tender; if put over a brisk fire
they will crisp and burn.
OMELETTE WITH CAKE.
Put ipto pie-dish small handful O
stale crumbs of cake with a glass O.
cream and any flavor you like, or nut
meg; when the cake has absorbed al
the cream add some well-beaten eggs
Mix the whole we'll together and FRY
into an omelette
OMELETTE WITH PRESERVES.
Beat up the yolks and whites of 81,
eggs, add to the yolks little grated
lemon peel, then add the whites ant
beat up the whole we'll together, add
ing little cream, two spoonfuls of ap
pie or orange marmalade or apricot 0.
gooseberry jam, current jelly or an,
other preserves; fry, and when don
turn it upsidedown on a dish, sprinkl
powdered sugar over it and glaze witt
a red hot shovel, OF in your stove, 81
the top of the omelette gets the hea
only for a minute. Serve hot.
OMELETTE SOUFFLE.
Beat up separately the whites AM
yolks of six eggs; NIX with the latte
four ounces of sugar and some lump
of sugar with the oil or zest of lemo1
on them; and mix in the whites; mel
over rather brisk fire two ounces Q
butter in dish; then put in the eggs
set them in the oven for five minutes
sprinkle over with powdered sugar an
serve Immediately.